Maple Oatmeal Raisin Cookies

These Maple Oatmeal Raisin Cookies are inspired by something my mom shared at Thanksgiving. I had one and was hooked. I may have had three or four. In the closet. Cause I was stuffin my face ya’ll. (Now I can’t stop making them all year long!)

So I rushed home and tried to recreate it as best I knew how. As you know I am baking a storm during the Christmas season and have found some new favorites! Be sure to try my always popular Sugar Cookie Recipe as well as the World’s BEST Snickerdoodle Recipe if you are baking like I am!

Maple Oatmeal Raisin Cookies

It is a jazzed up oatmeal cookie with a delectable maple glaze. Turns out it is from a famous bakery!! Genius, those bakers. The subtle maple creates magical things when paired with an oatmeal raisin cookie.

That maple glaze is so rich, so complimentary to that subtle sweet spicy cookie, it’s like a match made in cookie heaven.

I will never be able to eat a plain oatmeal cookie again.

And when I say never I mean I totally will I am just being overly dramatic. It’s just my way.

Seriously. I bet you have everything to make these in your pantry.

And although I recommend using PURE (organic even) Maple Syrup, if you don’t have any and want to make these, you can substitute the other stuff. If you are using a maple syrup that has corn syrup, you can omit the butter and heating and just add confectioner’s sugar to it.

Once you try an Oatmeal Raisin Cookie with Maple Glaze you'll be hooked!

Course: Dessert

Cuisine: American

Keyword: oatmeal raisin cookies

Servings: 24cookies

Calories: 216kcal

Author: Amanda Rettke

Ingredients

Cookies

3/4cupbrandy or rumfor soaking raisins (optional)

1cupsalted butter softened

1cupbrown sugar packed

1/2cupgranulated sugar

2eggsroom temperature

1tspvanilla

1 1/2cupsall-purpose flour

3cupsold-fashioned oats

1tspbaking soda

2tspcinnamon

1cupraisins

Glaze

1/4cuppure maple syrup

2tablespoonsbutter

1cupconfectioner's sugar

Instructions

Cookies

(Optional) Pour brandy into a microwave safe measuring cup and heat for about a minute in the microwave. Place raisins in a bowl and pour the warm brandy over top. Set aside so the raisins can soak up the brandy.

In your stand mixer fitted with a paddle attachment, add the butter and sugars. Cream for 2-3 minutes or until they are fully incorporated and fluffy.

Add in the eggs and vanilla and mix until combined.

Turn the mixer off and add in the flour, oats, baking soda, and cinnamon.

With the mixer on low, mix until just combined.

Pour the excess brandy off of the raisins and add the raisins to the cookie dough.

Refrigerate for 30 minutes, or up to overnight.

When you are ready to bake the cookies, preheat oven to 350°F.

Use a cookie scoop (Mine holds about 1 1/2 tablespoons of batter) and drop dough onto the baking sheet about 2 inches between.

Bake for 8-10 minutes or until the edges are lightly golden. The top of the cookie may appear a little wet, but they will continue to bake out of the oven. You don't want the cookies raw, so make sure they bake for at least 8 minutes.

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

I was just about to try both your recipe and smitten kitchen’s at the same time. I was dividing your recipe in half and noticed that even though you doubled everything from deb’s recipe, you both use one stick of butter. Did you happen to forget to double it here?

the maple frosting looks flibben awesome. I definitely have a desire for mapley goodness lately. Although I might omit the raisins. I just don’t like them in cookies, never have. Would craisins be too tart I wonder?

I just went to make these cookies and I have a question for you. The ingredients list calls for 2 sticks and 2 tablespoons of butter. However, in the directions, only 1 stick and 2 tablespoons are mentioned. Which is correct? Thanks! 🙂

Oatmeal is my very favorite cookie. I don’t even let the raisins in to interfere with the oatmeal and spices-but maple, well,that would be another story. Sounds delish! I once had a carrot cake at a friends house with maple frosting instead of the usual cream cheese. Boy, was that a winner! Thanks for all of your sharing Amanda!

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